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Preheat oven to 200 F.
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Make the clarified butter by melting 7 1/2 tablespoons of unsalted butter in a small saucepan over medium heat.
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Skim off the top white milky liquid and then continue to boil until most of the milky liquid has evaporated.
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You need to watch that the butter doesnt burn.
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Youll end up with about 6 tablespoons of clarified butter.
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Set it aside on low heat.
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Put the flour on a plate or shallow dish.
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8
Dry each fish fillet and place on a sheet of waxed paper.
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Score the fillets and trim them if needed.
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Scoring stops the fish from curling.
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11
Dust the fillets on each side with salt and pepper.
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Move the fillets close to your frying pan along with the plate of flour.
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Place about 2 1/2 tablespoons of the clarified butter into a frying pan and heat on high.
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14
When the butter is very hot but not browning, rapidly lay half of the fish fillets in the flour and then shake off excess.
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15
Saute the fillets in the butter leaving plenty of room between each piece.
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Do this in two batches.
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Let the fish cook a minute or two on the one side and carefully with your spatula turn it over.
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Cook the fish another two minutes.
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The fish is done when it is springy rather than squashy to the touch.
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Immediately remove fish from pan to a baking tray and place in the oven.
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Repeat with the other fillets adding another tablespoon of butter to the pan when you add them.
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22
Keep the last 1 1/2 tablespoon of butter warming.
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23
To serve, sprinkle each fillet with parsley and drizzle on the warm clarified butter.
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Serve with lemon wedges and rice or potatoes.
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Excerpted from The Way to Cook by Julia Child.
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Copyright 1989 by Julia Child.
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Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
